Mangalore x France

Mangalorean chicken fricassée

Name: Mangalorean chicken fricassée
Total time: 55 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 800 g skinless, bone in chicken, curry cut (bone in chicken, small pieces); 2 tbsp butter; 1 tbsp coconut oil; 12 small peeled whole shallots; 200 g quartered button mushroom; 3 cloves sliced garlic; 1 1/2 tbsp maida (all-purpose flour, plain flour); 1 1/4 cups chicken stock (chicken broth); 3/4 cup thick coconut milk; 3 tbsp fresh cream (thickened cream, heavy cream); 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp black pepper; 2 byadgi chillies dried red chilli; a small piece soaked in 2 tbsp water tamarind; 1 sprig curry leaves; 2 tsp lemon juice; a handful coriander leaves (cilantro); Salt, to taste

A white French braise with a coastal Karnataka passport. Pale, but never bland.

55 minTime

45 gProtein each

mediumSpice

A white braise with a Mangalore heart2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

628kcalsame

45 gproteinsame

4 gfibresame

55minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)800 g, skinless, bone in

Butter2 tbsp

Coconut oil1 tbsp

Shallots12 small, peeled whole

Button mushroom200 g, quartered

Garlic3 cloves, sliced

Maida (all-purpose flour, plain flour)1½ tbsp

Chicken stock (chicken broth)1¼ cups

Thick coconut milk¾ cup

Fresh cream (thickened cream, heavy cream)3 tbsp

Coriander seeds1 tbsp

Cumin seeds1 tsp

Black pepper1 tsp

Dried red chilli2 byadgi chillies

Tamarinda small piece, soaked in 2 tbsp water

Curry leaves1 sprig

Lemon juice2 tsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

6 steps

1Dry roast the coriander, cumin, pepper and red chillies on low heat for 2 minutes. Grind with 2 tbsp of the coconut milk to a paste.
2Salt the chicken. Melt the butter with the coconut oil in a wide pan on medium heat and cook the chicken 6 minutes, turning, without browning.
3Add the shallots, mushrooms and garlic for 4 minutes, then sprinkle over the maida and stir for 1 minute.
4Pour in the stock and spice paste, cover and simmer gently for 25 minutes.
5Stir in the remaining coconut milk, cream and tamarind water and simmer uncovered for 5 minutes.
6Fry the curry leaves in a few drops of coconut oil on medium heat until crisp. Finish the chicken with lemon juice, coriander and the curry leaves.

Serve it like this

Arrange the chicken in a shallow bowl with mushrooms and shallots tucked around, ladle the ivory sauce over, and finish with crisp curry leaves. Fold neer dosa on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mangalorean chicken fricassée

Make it your way

Ingredients

Method

Make it a meal